In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add veg­eta­bles, water, bouil­lon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 min­utes or until the veg­eta­bles are tender. Com­bine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the pars­ley and other spices. Just before serv­ing, stir in the cheese until melted. Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.